Beer Cheese Soup
8 (1 1/4 cup) servings
4 cups chicken broth
1 1/2 cups peeled, diced potatoes
1 cup cliced carrots
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
2 cans cream of chicken soup (10 3/4 oz cans)
1 cup beer
16 oz jar pasteurized process cheese spread
Put broth, potatoes, carrots, celery, green pepper, and onion into
a pot. Bring to a boil. Lower the heat and simmer, covered, for 10
min. The veggies should be tender. Add cheese spread, soup and beer
and stir until the cheese is melted. Heat gently, stirring constantly.
Do not boil.